MAKING

For Ghugni - Soak the dry white peas/vatana overnight. Drain and wash 3-4 times, Transfer to a cooker with sufficient water and salt and pressure cook for 5 whistle's in high and then simmer for 10 mins.

Heat a pan with oil, add in the cumin, chili flakes, gr chili. Stir well. Add in the onions. Cook until brown. Add in the tomatoes, salt. Cook until tomatoes are mushy.

Add in the chili powder, turmeric, coriander powder, cumin powder. Cook for another minute. Tip in the cooked peas, and 2-4 cups of water. Once it boils, add in the tamarind, coriander. Cook for 10 mins.

Add garam masala and mix well. Ghugni is ready.

For Tikki - In a bowl, Mix in the potatoes, coriander, salt, black salt, chili powder, chili flakes, chat masala, garam masala. Make 8 portions and flatten them little like tikki,

Heat a tawa with 2 tsp oil. Once hot, place the tikki and cook until brown on both sides smearing oil in between.

FINISHING

For making the chat: In a plate. place a tikki. Add in the hot ghugni, cold yogurt, sliced onions, roasted crushed peanuts, tamarind chutney, salt, chili powder, black salt, chat masala, cumin powder, coriander, sev. Garnish as desired!

SERVING

Serve it hot and Enjoy!

NOTES

You can bake the tikki at 200 C until brown.